Creamy Butter Bean Stew
This hearty, wholesome stew is absolutely delicious– made with velvety butter beans, smoky harissa and creamy coconut milk. Full of fiber and flavor, perfect with crusty sourdough bread!
RECIPES
Cool and Creamy Oats
When it’s hot outside but you want your oatmeal, these blended overnight oats will hit the spot! They are cool, creamy and super easy to prepare. Just add everything to your blender, pop it in the fridge and enjoy breakfast in the morning!
Hearty Lentil Bolognese
My love for lentils is never-ending and I’m always looking for recipes that highlight this amazing legume. Truly a superfood, lentils are high in protein and fiber, low in fat and calories and contain iron, vitamins and minerals. This hearty and healthy bolognese is a fabulous way to showcase all that lentils have to offer. Combine it with mushrooms and you’ve got a powerhouse of nutrients! A zesty combination of spices, veggies and sauce packs this bolognese full of flavor. Enjoy!
LENTIL BOLOGNESE
This Lentil Bolognese is true comfort food! It's hearty, healthy and full of flavor, subbing in lentils and mushrooms for ground beef. So satisfying, and great served over your favorite pasta!
Servings: 6
Ingredients
- 1 medium yellow onion
- 6 cloves chopped/minced garlic I buy it already minced in jars in the produce section
- 8 oz sliced mushrooms
- 1 tbsp red wine vinegar
- 1 1/2 cups veggie stock Recommend Kitchen Basics, unsalted
- 28 oz can crushed tomatoes or my Pasta/Pizza Sauce for even more flavor
- 1/2 cup split red lentils (dry), rinsed and drained
- 2 tbsp tomato paste
- 2 tbps nutritional yeast adds cheesy umami flavor
- 1-2 tbsp soy sauce or tamari
- 2 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 8-12 oz pasta (your favorite)
- vegan, parmesan, fresh basil, parsley
Instructions
- Chop onion and mushrooms into small pieces.
- In a large saucepan or Dutch Oven, saute onion for 4-5 minutes over medium heat (you can use 3 tbsp broth, water or oil)
- Whe onion is translucent, add mushrooms, garlic, Italian seasoning, smoked paprika and salt. Stir and cook 2-3 minutes
- Add red wine vinegar. Stir and cook 1 minute.
- Add stock, crushed tomatoes/pasta sauce, red lentils, tomato paste, nutritional yeast and soy sauce.
- Bring to a light boil. Then, reduce heat, cover and lightly simmer for 30 minutes. Stir occasionally. (This is a good time to cook the pasta.)
- Serve bolognese sauce over cooked pasta. Top with vegan parmesan, basil and/or parsley. Enjoy!
Mapley Oatmeal Muffins
You’ll enjoy these tender, sweet little muffins that are gluten-free and easy to make!
Gingerbread Granola
This is a variation of my Nutty Coconut Granola which is very popular in my household. I’ve added fragrant warming spices to give it a holiday twist. It makes a healthy breakfast or snack and is absolutely delicious! You can easily swap out the nuts and seeds for whatever nuts or seeds you desire. I like to layer it with fruit and yogurt for a scrumptious breakfast treat, or you can pour plant-based milk over it or just eat it by itself, it’s so good!
Vegan Caramel Popcorn
Crunchy, candied popcorn makes a delicious treat any time of the year. A rich, buttery baked-on caramel sauce coats each piece of popcorn– it’s almost addictive! It also makes the perfect homemade gift for anybody on your holiday list!
Vegan Caramel Popcorn
Crunchy, candied popcorn makes a delicious treat and a wonderful gift! Popcorn covered in a rich, buttery, hardened caramel sauce-- who could resist? If you're looking for a homemade gift for family, friends, co-workers or neighbors, this will be loved by all!
Servings: 8
Ingredients
- 1/2 cup popcorn kernels See below for method to pop corn
- 1 cup (2 sticks) vegan butter sticks Recommend Country Crock Plant Butter sticks
- 1 1/2 cups brown sugar
- 1/3 cup maple syrup
- 1/2 tsp salt
- 1 tsp vanilla
- 1/2 tsp baking soda
Instructions
- Preheat oven to 225. Pop the popcorn kernels (see Notes below for methods). Place in a very large bowl.
- Melt vegan butter in a medium saucepan over medium heat. Stir in brown sugar, maple syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring 3-4 minutes.
- Remove pan from heat and stir in vanilla and baking soda. It will bubble up a little. Pour caramel in a thin stream over popcorn while stirring. Stir until evenly coated.
- Divide popcorn between two large shallow/flat baking dishes. Bake in the preheated oven, stirring every 15 minutes, for 50 minutes to one hour. Watch to make sure it doesn't burn!
- Remove from oven and let cool completely before breaking into pieces. Enjoy!
Notes
HOW TO POP CORN- Easy Paper Bag Method:
INSTRUCTIONS
1/2 cup popcorn kernelsDirections
- Pour kernels into a med-large paper bag.
- Close the bag. Fold the top of the bag over twice to prevent the kernels from spilling.
- Cook in the microwave at full/high power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops.
Herby Mushroom Quinoa
This herb-infused, nutritious dish is full of flavor and protein, prepared with meaty mushrooms and the super grain quinoa. It would make a great main dish meal for any vegan or vegetarian, and can also be used in salads or as a side dish.
Mediterranean Baked Summer Veggies
A delicious and healthy way to use up all your summer harvest! Veggies and herbs are roasted in olive oil until they’re rich and buttery soft.
MLT- Mushroom, Lettuce & Tomato Sandwich
As a child, the BLT was always my choice of sandwich when we went out to eat. Today, of course, I won’t touch bacon so I wanted to bring back that taste I love but in a healthier, more compassionate way,. This sandwich hits the mark– a perfect combination of smoky mushrooms, juicy sweet tomatoes and crunchy lettuce on a good, toasted bread.
Mushrooms offer numerous health benefits and are a wonderful meat substitute. So simple to make and so satisfying– you’re sure to love this delicious, modernized “vintage” sandwich!
MLT- Mushroom, Lettuce & Tomato Sandwich
This delicious sandwich has all the flavors of the beloved BLT but with mushrooms standing in for bacon! Marinating the mushrooms briefly and air-frying or frying gives the mushroom the same smoky, slightly sweet & salty flavor of bacon, but without the unhealthy nitrates, fat and cruelty associated with bacon!
Servings: 2
Ingredients
- MUSHROOMS:
- 4 portobello mushrooms- gills scraped/removed, cleaned
- 2 tbsp olive oil
- 3 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 3 tbsp soy or tamari sauce
- 2 tsp smoked paprika
- 1 tsp miso paste- white adds umami flavor
- 1/2 tsp black pepper
- FOR SANDWICH:
- 4 slices sourdough bread, toasted or your favorite bread
- 1 med tomato, sliced
- 1 small bunch lettuce of choice, washed and sliced I used Romaine
- 1 tbsp vegan mayo
Instructions
- Slice portobello mushrooms as thinly as possible. (see Note below)
- In a medium bowl, whisk together all ingredients for mushrooms to marinate.
- Add sliced mushrooms to mixture and turn over using tongs. Keep turning over until all the mushrooms are coated in the marinade. Marinate for a few minutes.
- Option 1: Place in air-fryer basket (shaking off as much extra marinade as possible) and air-fry on 375 degrees for about 5 minutes. Let cool slightly. Option 2: Lay the mushrooms on a wire rack (if possible for air flow) on a baking tray and roast for 10 minutes at 375 degrees, flipping halfway thru. Let cool slightly.
- Assemble sandwich: Coat one side each of toasted bread with vegan mayo. Add first lettuce, then tomato slices then mushrooms. Add on second slice of bread, slice in half and enjoy!
Notes
Whether you air-fry or fry the mushrooms in a pan, slicing as thinly as possible helps release more moisture. The mushrooms won't be "crispy" like bacon but they will have a smoky, meaty flavor that truly mimics bacon.
Dilled Split Pea Soup
This is one of the easiest,most comforting soups you’ll ever make! The addition of dill and leeks add a unique aromatic flavor, while a variety of spices add a rich, smoky note. Split peas are super high in fiber and protein, with practically no fat. You’ll enjoy this nourishing, one-pot meal!
Red Pepper Walnut Pastries
This simple yet scrumptious appetizer looks and tastes like something you’d find in a bakery, yet it’s made easy with two store-bought items– roasted red peppers and puff pastry. A zesty walnut-red pepper filling is tucked inside flaky puff pastry and shaped into an attractive knot shape – makes the perfect appetizer for your next dinner party or family get-together!
Fudgy Peanut-Butter Brownies
Fudgy Peanut Butter Brownies
I created these rich brownies with just a few plant-based ingredients and topped them with a creamy two-ingredient frosting. My family and friends taste-testers have proclaimed them "chocolate heaven"! You would never guess that they are dairy-free, egg-free, and even gluten-free, with whole ingredients. Fudgy, peanut-buttery and decadent, they are sure to satisfy all your chocolate cravings!
Servings: 10
Ingredients
- 1 1/2 cups applesauce- smooth See Note below about alternative
- 1/2 cup cocoa
- 1 1/2 cups peanut butter- divided Note: For peanut allergies, substitute sunflower seed butter
- 1/4 cup pure maple syrup
- 1/2 tsp vanilla extract
- 2/3 cup oat flour Note: Grind up whole oats to a powder consistency or you can sub in regular flour but the brownies will not be gluten-free
- 1/2 tsp baking powder
- 1 1/2 cups semi-sweet chocolate chips - divided
Instructions
- Preheat oven to 350 degrees F. Spray an 8x8 baking pan with cooking spray or lightly grease with a neutral oil.
- In medium bowl, whisk together til smooth and combined: applesauce, cocoa, 1 cup peanut butter, maple syrup and vanilla. Stir in oat flour and baking powder until combined. Fold in 1/2 cup chocolate chips.
- Transfer to prepared pan and bake for 25-30 minutes until center is set. Cool completely in pan.
- in a small bowl, combine remaining 1/2 cup peanut butter and 1 cup chocolate chips. Microwave on med-high for 1 minute intervals, stirring, until chocolate chips are melted and combined with peanut butter.
- Spread mixture on cool brownies. Put in fridge and chill for at least an hour. Cut into bars. Keep stored in fridge. Enjoy!
Notes
NOTE: You can substitute 3 smashed/pureed very ripe bananas for the applesauce-- the only difference is the brownies will have a slight banana taste.
Sweet Russian Cabbage Soup
Hearty, healthy and delicious– and so easy to make! The perfect soup to warm you on a chilly day, and completely vegan!
Choco-Peanut Crispies
These delicious little bars are a hit with both adults and children– light and crispy, not overly sweet and loaded with peanut butter, chocolate and rice crispies– what’s not to like?
Apple Pie Puffins
Puff pastry that’s rolled and filled with cinnamon apples creates a Puffin– a delectable pastry that fills your kitchen with the warm, cozy scents of Autumn! So easy to make with just a few ingredients and so yummy!
Apple Pie Puffins
This delectable pastry treat uses puff pastry baked in a muffin tin-- thus the word Puffin! Lightly sweet and flaky with a cinnamon apple filling, this bakery-style dessert is easy to make with just a few ingredients!
Servings: 8
Ingredients
- 1 sheet puff pastry, thawed I use Pepperidge Farms
- 3 tbsp vegan butter, divided Country Crock Plant Butter highly recommended
- 2 small apples- peeled, cored and diced
- 3 tbsp brown sugar, divided
- 1 tsp cinnamon, divided
Instructions
- Preheat oven to 400 F. Lightly grease or line a muffin tin. Unfold the sheet of thawed puff pastry and press out a bit.
- In a small bowl, combine 1 1/2 tbsp brown sugar and 1/2 tsp cinnamon.
- Met 1 1/2 tbsp butter and brush on the puff pastry. Sprinkle on half the cinnamon sugar mixture.
- Cut the pastry into 4 slices, then cut each slice on the horizontal to form a long triangle. I use a pizza cutter for easy slicing.
- Make filling: Melt remaining 1 1/2 tbsp butter in medium saucepan over medium heat. Add diced apples, 1 1/2 tbsp brown sugar and 1/2 tsp cinnamon and saute for 5 minutes until apples are softened and coated with mixture.
- Add cooked apples to each triangle, spreading as evenly as possible and pressing into dough. Roll up each triangle, starting at narrowest point. Place on side in greased muffin tin or silicone muffin mold. Press dough slightly to fit in each muffin tin.
- Bake for 30 minutes until slightly golden brown. Remove and sprinkle tops immediately with remaining half of cinnamon-sugar mixture. Remove right away to cooling rack.
- Enjoy! These are good slightly reheated in microwave.
Notes
I don't like to add too much sugar to my desserts, but if you'd like a sweeter puffin, just increase the brown sugar a bit.
Vegan Pasta e Fagioli
This popular Italian dish is a cross between a soup and a stew– what I call a “stewp”. It’s thick, hearty and brimming with pasta, beans and veggies– a wonderful one-pot meal! So nourishing and satisfying, it’s the best way to fill your tummy and warm up on a chilly day.
The Best Pasta/Pizza Sauce
This is the best pasta/pizza sauce you’ll ever make! It’s rich, thick, hearty and comes together in less than a minute in the food processor. The only cooking involved is roasting the tomatoes, which enhances the flavor greatly. Use it on everything from pizza to pasta to casseroles!
Easy Peachy Cobbler
What could be a more perfect summertime dessert than this scrumptious, vegan peach cobbler that comes together in only minutes? Fresh peaches and a cinnamon-laced, crisp gluten-free topping make it perfect for entertaining on a hot summer day!
Bring it to new heights by topping it with a scoop of non-dairy vanilla ice cream. Yum!
Easy Peachy Cobbler
This recipe is so simple and so good it makes it extra easy to enjoy peaches at the height of their flavor! Sliced fresh peaches combined with a little sugar and cinnamon, topped with a fluffy gluten-free topping that comes together in minutes. What better way to finish a summertime meal?
Servings: 6
Ingredients
- 1/4 cup plant butter Recommend Country Crock Plant Butter
- 1/4 cup almond flour See link below
- 1/4 cup oat flour (grind oats until a powder)
- 3/4 cup brown sugar, divided
- 1/2 tbsp baking powder
- 1 tsp cinnamon, divided, plus more for sprinking
- Pinch salt
- 1/2 cup plant milk almond, oat, soy
- 2 cups fresh peach slices
- 1/2 tbsp lemon juice, optional (for a slightly tangier filling)
Instructions
- Preheat oven to 375 degrees. Place plant butter in 8x8 baking dish to melt. This will only take a few minutes. Remove from oven.
- In a medium bowl, whisk together flours, 1/2 cup sugar, baking powder, 1/2 tsp cinnamon and salt. Add milk, whisking just until dry ingredients are moistened. Pour batter over butter; do not stir.
- In another medium bowl, combine sliced peaches, 1/4 cup sugar, 1/2 tsp cinnamon and optional lemon juice. Pour over batter; do not stir. Sprinkle with a bit more cinnamon if desired.
- Bake at 375 degrees for 40-45 minutes or until golden brown. Serve cobbler warm or cool. Top with a scoop of non-dairy vanilla ice cream if desired.
Notes
Almond Flour- click link here: https://amzn.to/3PLdD3Z
